11 Classic Fish Stew Recipes Made With Tomatoes and Potatoes

Fish stew with tomatoes and potatoes makes a solid weeknight meal that uses ingredients most of us already have. I put together these recipes because they are straightforward and do not need special equipment. Each one focuses on basic steps like simmering and seasoning so the flavors come through without extra work. You can swap in different fish based on what is fresh or on sale at the store. These ideas should give you several options that fit into regular meal planning.

Helpful Tips Before You Start

These tips will help your fish stews turn out balanced and satisfying every time.

Choose Waxy Potatoes

Waxy types like red or Yukon Gold hold their shape during simmering. Starchy potatoes can break down and thicken the broth too much.

Add Fish Toward the End

Fish cooks fast. Stir it in during the final 8 to 10 minutes so it stays in firm pieces rather than falling apart.

Use Canned Tomatoes

Canned whole tomatoes give steady acidity and body that fresh tomatoes sometimes lack. Crush them by hand for better texture control.

Cut Potatoes in Even Chunks

Aim for 1 inch pieces so they finish cooking at the same time as the rest of the stew. Uneven cuts lead to some pieces staying firm while others turn soft.

Portuguese Cod Stew with Tomatoes and Potatoes

This Portuguese cod stew combines flaky white fish with tender potatoes in a tomato broth seasoned with garlic and paprika. It works well for weeknight meals or relaxed weekend dinners when you want a one-pot dish that feels substantial without much effort. The result has a savory, lightly smoky taste with soft potato slices and firm pieces of cod throughout.

Portuguese Cod Stew with Tomatoes and Potatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Portuguese

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 1 pound cod fillets, cut into 2-inch pieces
• 4 medium potatoes, peeled and sliced 1/4 inch thick
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 can (28 oz) crushed tomatoes
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1/2 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sliced onion and minced garlic, then cook for 5 minutes until the onion softens.
• Add the potato slices, crushed tomatoes, bay leaves, and smoked paprika to the pot. Stir to combine, then pour in 1 cup of water. Bring the mixture to a simmer, cover, and cook for 15 minutes until the potatoes are nearly tender.
• Season the cod pieces with salt and black pepper. Place them into the pot and gently press them down into the liquid. Cover and simmer for 8 to 10 minutes until the cod flakes easily with a fork.
• Remove the bay leaves. Taste and adjust salt and pepper if needed. Sprinkle the chopped parsley over the top before serving.

Notes

Simmer the potatoes just until tender so they hold their shape in the broth. If the stew thickens too much after sitting, stir in a small splash of water when reheating. Fresh cod works best here, and the dish pairs nicely with crusty bread for dipping into the tomato sauce.

Course: Soup
Cuisine: Portuguese
Equipment: Large pot, Wooden spoon, Knife

Italian Halibut Cioppino with Potatoes and Tomato Broth

This cioppino brings together flaky halibut and tender potatoes in a light tomato broth that feels both comforting and fresh. It works well for weeknight dinners when you want something warming but not heavy, and the simple ingredients let the seafood shine.

The dish has a bright tomato base with hints of garlic and herbs, while the potatoes soak up the broth for a satisfying bite in every spoonful.

Italian Halibut Cioppino with Potatoes and Tomato Broth

Print Recipe Pin Recipe

Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Chef’s Knife
• Wooden Spoon

Ingredients

  

• 1 pound halibut fillets, cut into 2-inch pieces
• 3 medium Yukon gold potatoes, diced
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 cup dry white wine
• 2 cups fish broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• Fresh basil leaves for garnish

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Add the diced potatoes and stir to coat them in the oil. Cook for 3 minutes.
• Pour in the white wine and let it simmer for 2 minutes to reduce slightly. Add the crushed tomatoes, fish broth, oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle boil.
• Reduce the heat to low, cover the pot, and simmer for 15 minutes until the potatoes are tender.
• Add the halibut pieces to the pot. Simmer uncovered for 5 to 7 minutes until the fish flakes easily with a fork.
• Stir in the chopped parsley. Ladle the stew into bowls and top with fresh basil leaves before serving.

Notes

Simmer the potatoes just until tender so they hold their shape in the broth. If the stew tastes too acidic, add a pinch more salt rather than sugar. Leftovers reheat well on the stove over low heat with a splash of extra broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Chef’s Knife, Wooden Spoon

Spanish Monkfish Stew with Saffron, Tomatoes, and Potatoes

This stew brings together firm monkfish, earthy potatoes, and bright tomatoes in a saffron-scented broth. The Spanish flavors make it a good choice for a weekend meal when you want something warming but not heavy.

The fish stays tender while the potatoes soften just enough to thicken the sauce slightly. Saffron adds a gentle floral note that pairs well with the tomatoes and smoked paprika.

Spanish Monkfish Stew with Saffron, Tomatoes, and Potatoes

Print Recipe Pin Recipe

Course Main Course

Cuisine Spanish

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• Pinch of saffron threads
• 1.5 pounds monkfish fillets, cut into 2-inch pieces
• 4 medium potatoes, peeled and cubed
• 1 can (14.5 oz) crushed tomatoes
• 4 cups fish stock
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic, smoked paprika, and saffron threads. Cook for 1 minute until the spices smell fragrant.
• Add the potatoes and stir to coat them with the oil and spices.
• Pour in the crushed tomatoes and fish stock. Bring the mixture to a simmer.
• Season with salt and black pepper. Cover and cook for 15 minutes until the potatoes are nearly tender.
• Add the monkfish pieces to the pot. Simmer uncovered for 8 to 10 minutes until the fish is opaque and flakes easily.
• Taste and adjust salt if needed. Sprinkle with chopped fresh parsley before serving.

Notes

Soak the saffron in a tablespoon of warm stock for a few minutes before adding it to release more color and flavor. Monkfish holds its shape well, but do not overcook it or the pieces will turn rubbery. Leftovers reheat gently on the stove with a splash of extra stock to loosen the broth.

Course: Main Course
Cuisine: Spanish
Equipment: Large Pot, Wooden Spoon, Knife

Greek Haddock Stew with Lemon, Tomatoes, and Potatoes

This Greek-style stew brings together tender haddock, soft potatoes, and bright lemon in a light tomato broth. It works well for a simple weeknight meal or a relaxed weekend dinner when you want something comforting but not heavy. The flavors stay fresh and balanced, with the lemon cutting through the richness of the fish and potatoes.

The texture comes out hearty from the potatoes yet light from the flaky fish. It pairs nicely with crusty bread for soaking up the broth.

Greek Haddock Stew with Lemon, Tomatoes, and Potatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Greek

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds haddock fillets, cut into 2-inch pieces
• 4 medium Yukon gold potatoes, peeled and cubed
• 1 (28-ounce) can crushed tomatoes
• 1 large onion, diced
• 4 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 4 cups fish broth
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion turns soft.
• Stir in the potatoes and cook for 3 minutes, stirring once or twice.
• Pour in the crushed tomatoes, fish broth, oregano, salt, and pepper. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes until the potatoes are tender.
• Add the haddock pieces and lemon juice. Simmer gently for 6 minutes until the fish turns opaque and flakes easily.
• Remove the pot from the heat and stir in the parsley. Serve the stew in bowls with lemon wedges on the side.

Notes

Add the lemon juice only after the potatoes finish cooking so the acid does not slow their softening. Leftovers thicken overnight in the fridge, and a splash of broth when reheating loosens the stew back to the right consistency. Fresh haddock works best here since it holds its shape without falling apart.

Course: Soup
Cuisine: Greek
Equipment: Large Pot, Cutting Board, Knife

Brazilian Moqueca-Style Fish Stew with Tomatoes and Potatoes

This Brazilian-style stew combines chunks of firm white fish with potatoes and tomatoes simmered in a coconut broth. The result is a one-pot meal that feels both hearty and light, with bright lime notes balancing the creamy base.

It works well for weeknight dinners when you want something warming yet fresh. The potatoes soak up the flavors while the fish stays tender, giving a mix of soft and chunky textures in every bowl.

Brazilian Moqueca-Style Fish Stew with Tomatoes and Potatoes

Print Recipe Pin Recipe

Course Soup

Cuisine Brazilian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 1/2 pounds firm white fish fillets, cut into 2-inch pieces
• 2 tablespoons coconut oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 red bell peppers, sliced
• 3 medium Yukon Gold potatoes, cut into 1-inch cubes
• 4 ripe tomatoes, chopped
• 1 can (13.5 oz) coconut milk
• Juice of 2 limes
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and red bell peppers and cook for 5 minutes until the vegetables soften.
• Stir in the potatoes and tomatoes. Cook for another 3 minutes to let the tomatoes release some juices.
• Pour in the coconut milk and add 1/2 cup water. Season with salt and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes until the potatoes are tender.
• Add the fish pieces to the pot. Simmer uncovered for 6 to 8 minutes until the fish is cooked through and flakes easily.
• Remove from heat and stir in the lime juice. Taste and adjust salt and pepper if needed. Sprinkle with cilantro before serving.

Notes

Cut the potatoes into similar-sized cubes so they finish cooking at the same time as the fish. Leftovers reheat well the next day with a splash of water to loosen the broth, but avoid freezing because the coconut milk can separate. Serve with rice or crusty bread to catch every bit of the sauce.

Course: Soup
Cuisine: Brazilian
Equipment: Large Pot, Cutting Board, Knife

French Bouillabaisse with Potatoes and Tomato Broth

This French bouillabaisse turns simple ingredients into a satisfying meal. Potatoes soak up the tomato broth while the fish stays tender and flaky. It suits a weeknight dinner or a weekend gathering with a few sides.

The broth carries bright tomato flavor with a hint of saffron and fennel. Soft potato pieces give the stew body without making it heavy. Fresh seafood finishes the dish with clean ocean taste.

French Bouillabaisse with Potatoes and Tomato Broth

Print Recipe Pin Recipe

Course Soup

Cuisine French

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 fennel bulb, thinly sliced
• 4 medium Yukon gold potatoes, cubed
• 1 (28 oz) can crushed tomatoes
• 4 cups fish stock
• 1/2 teaspoon saffron threads
• 2 bay leaves
• 1 pound white fish fillets, cut into chunks
• 8 ounces mussels, scrubbed and debearded
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel. Cook for 5 minutes until the vegetables soften.
• Stir in the cubed potatoes, crushed tomatoes, fish stock, saffron threads, and bay leaves. Bring the mixture to a simmer.
• Cook uncovered for 15 minutes until the potatoes are nearly tender. Stir occasionally to prevent sticking.
• Add the fish chunks and mussels to the pot. Cover and simmer for 6 to 8 minutes until the fish flakes easily and the mussels open.
• Remove the bay leaves. Taste and season with salt and black pepper. Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

Saffron gives the broth its golden color, so do not skip it if you want the classic look. Add the mussels last so they open without becoming tough. Leftovers keep well in the fridge for two days. Reheat gently on the stove and add a splash of fish stock if the broth thickens too much.

Course: Soup
Cuisine: French
Equipment: Large Pot, Knife, Cutting Board

Moroccan Fish Tagine with Tomatoes, Potatoes, and Olives

This Moroccan fish tagine brings together flaky white fish, tender potatoes, and bright tomatoes in a spiced tomato sauce. The olives add a salty contrast that balances the mild fish and earthy potatoes. It works well for weeknight dinners when you want a one-pot meal that feels both comforting and a little different from standard stews.

The flavor profile is savory with warm notes from cumin and paprika, while the texture stays soft from the simmered potatoes and tomatoes. Green olives and fresh herbs keep each bite lively without overpowering the fish.

Moroccan Fish Tagine with Tomatoes, Potatoes, and Olives

Print Recipe Pin Recipe

Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Large skillet or tagine
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds white fish fillets, cut into large pieces
• 4 medium potatoes, peeled and sliced into 1/2-inch rounds
• 4 ripe tomatoes, chopped
• 1/2 cup green olives, pitted
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large skillet or tagine over medium heat. Add the sliced onion and cook for 5 minutes until softened.
• Stir in the minced garlic, cumin, paprika, turmeric, salt, and pepper. Cook for 1 minute until fragrant.
• Add the chopped tomatoes and stir to combine. Let the mixture simmer for 5 minutes until the tomatoes begin to break down.
• Layer the potato slices over the tomato mixture in an even layer. Pour in 1/2 cup water, cover, and simmer for 15 minutes until the potatoes are almost tender.
• Place the fish pieces on top of the potatoes. Scatter the green olives over everything. Cover and cook for 8 to 10 minutes until the fish flakes easily.
• Remove from heat and sprinkle with chopped cilantro. Serve with lemon wedges on the side.

Notes

Simmer the potatoes just until tender before adding the fish so they do not fall apart during the final cooking step. If the sauce looks too thick after the potatoes cook, add a small splash of water to loosen it. Leftovers reheat gently on the stovetop with a lid to keep the fish moist. Cilantro can be swapped for parsley if preferred.

Course: Main Course
Cuisine: Moroccan
Equipment: Large skillet or tagine, Knife, Cutting board

Sicilian Swordfish Stew with Tomatoes, Potatoes, and Capers

This stew combines chunks of swordfish with potatoes that soak up tomato broth. Capers give it a bright, salty edge that balances the richness of the fish.

It works well for cooler evenings when you want something filling yet light. The texture stays hearty from the potatoes while the swordfish stays tender if added at the right time.

Sicilian Swordfish Stew with Tomatoes, Potatoes, and Capers

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Sharp Knife

Ingredients

  

• 1 pound swordfish, cut into 1-inch chunks
• 2 medium potatoes, peeled and diced
• 1 can (28 ounces) crushed tomatoes
• 3 tablespoons capers, drained
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups fish stock
• 1/4 cup dry white wine
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
• Stir in the garlic and oregano. Cook for 1 minute until fragrant.
• Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
• Add the crushed tomatoes, fish stock, and diced potatoes. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 15 minutes until the potatoes start to soften.
• Add the swordfish chunks and capers. Simmer gently for 8 to 10 minutes until the fish is cooked through and flakes easily.
• Remove from heat and stir in the fresh parsley before serving.

Notes

Simmer the stew gently once the swordfish goes in to keep the fish from breaking apart. Leftovers reheat well the next day, though the potatoes may soften more. Serve with crusty bread to soak up the broth.

Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Sharp Knife

Creole Catfish Stew with Tomatoes, Potatoes, and Spices

This Creole catfish stew brings together tender chunks of fish, soft potatoes, and juicy tomatoes in a spiced broth. The flavors come from a mix of peppers, garlic, and Creole seasonings that give it a warm kick without overwhelming the dish. It works well for a weeknight meal or a casual weekend dinner when you want something hearty and comforting.

The texture stays balanced with firm potatoes and flaky catfish that cooks gently in the simmering liquid. Tomatoes add brightness while the spices build depth throughout the pot.

Creole Catfish Stew with Tomatoes, Potatoes, and Spices

Print Recipe Pin Recipe

Course Soup

Cuisine Creole

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 lb catfish fillets, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 medium potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 4 cups fish broth
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, green bell pepper, and celery. Cook for 5 minutes until the vegetables soften.
• Stir in the garlic and cook for 1 minute. Add the paprika, cayenne pepper, thyme, and bay leaf. Stir for 30 seconds to release the flavors.
• Add the potatoes, diced tomatoes, and fish broth. Bring the mixture to a simmer. Cover and cook for 15 minutes until the potatoes are tender.
• Season with salt and black pepper. Gently add the catfish pieces to the pot. Simmer uncovered for 6 to 8 minutes until the fish flakes easily and turns opaque.
• Remove the bay leaf. Sprinkle with fresh parsley before serving.

Notes

Taste the broth after adding the fish and adjust the cayenne if you want less heat. The stew thickens slightly as it sits, so add a splash of broth when reheating leftovers. Serve it straight from the pot with crusty bread to soak up the tomato broth.

Course: Soup
Cuisine: Creole
Equipment: Large pot, Cutting board, Knife

Chilean Sea Bass Stew with Tomatoes and Potatoes

This stew pairs mild, buttery Chilean sea bass with chunks of potato that turn soft in the broth and tomatoes that add bright acidity. It works well for weeknight dinners when you want a one-pot meal that feels comforting without being heavy. The finished dish has a light yet savory broth with tender fish and vegetables in every bite.

The potatoes absorb flavor from the tomatoes and fish while helping to give the stew a little body. Fresh thyme keeps the taste clean and simple.

Chilean Sea Bass Stew with Tomatoes and Potatoes

Print Recipe Pin Recipe

Course Main Course

Cuisine Chilean

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds Chilean sea bass fillets, cut into 2-inch chunks
• 4 medium tomatoes, diced
• 3 medium Yukon gold potatoes, peeled and cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 4 cups fish broth
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and thyme and cook for 1 minute until fragrant.
• Add the diced tomatoes and cook for 3 minutes, stirring occasionally, until they begin to break down.
• Pour in the fish broth and add the potatoes. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are tender.
• Season the broth with salt and black pepper. Gently place the sea bass chunks into the pot and simmer for 5 to 7 minutes until the fish flakes easily.
• Ladle the stew into bowls and sprinkle with the chopped parsley before serving.

Notes

Mashing a few potato pieces against the side of the pot thickens the broth slightly if it seems too thin. The fish cooks quickly, so check it early to keep it from becoming dry. Leftovers reheat gently on the stove without losing much texture.

Course: Main Course
Cuisine: Chilean
Equipment: Large Pot, Knife, Cutting Board

Provencal Red Snapper Stew with Tomatoes, Potatoes, and Herbs

This stew combines tender red snapper with chunks of potato and ripe tomatoes in a light broth. The herbs bring a bright, savory note that feels right at home on a cool evening.

It suits weeknight meals when you want something hearty but not heavy. The potatoes soak up the tomato broth while the fish stays flaky.

Provencal Red Snapper Stew with Tomatoes, Potatoes, and Herbs

Print Recipe Pin Recipe

Course Soup

Cuisine French

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 lb red snapper fillets, cut into 2-inch pieces
• 2 medium Yukon gold potatoes, diced
• 1 can (14 oz) diced tomatoes with juice
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 2 bay leaves
• 4 cups fish stock
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until softened.
• Stir in the garlic, thyme, rosemary, and bay leaves. Cook for 1 minute until fragrant.
• Add the diced potatoes and the can of tomatoes with their juice. Pour in the fish stock, salt, and pepper.
• Bring the mixture to a simmer. Cover and cook for 15 minutes until the potatoes are tender.
• Gently add the red snapper pieces to the pot. Simmer uncovered for 5 to 6 minutes until the fish flakes easily.
• Remove the bay leaves. Stir in the chopped parsley just before serving.

Notes

Use a firm white fish like red snapper so the pieces hold together during the final simmer. If the broth tastes too mild, add an extra pinch of salt at the end rather than more herbs. Leftovers reheat well the next day on low heat with a splash of water to loosen the potatoes.

Course: Soup
Cuisine: French
Equipment: Large pot, Cutting board, Knife